Olive Oil-Roasted Wild King Salmon With Tomato Gazpacho, Beans & Crabmeat

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Tomato gazpacho:

2 ripe red tomatoes

1/2 clove garlic

1/4 small red onion

1/4 cucumber, peeled and seeded

1/2 jalapeno pepper

1/2 bunch basil

1 tablespoon red wine vinegar

1 tablespoon balsamic vinegar

1-2 tablespoons sherry vinegar

Salt and pepper to taste

Extra virgin olive oil


1 1/2 to 2 cups olive oil

4 skin-on fillets king salmon, about 5-6 ounces each

1/2 pound Romano, yellow wax and Blue Lake beans, cleaned

1 to 2 tablespoons chopped fresh tarragon

8 ounces picked lump Dungeness crabmeat

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